Deep-fried oysters with garlic chives in bean-curd pastry

This dish is reminiscent of a Chinese banquet opener: complete in itself yet holding the promise of what is to come—a light-hearted beginning to a more serious and sumptuous occasion. Being the first dish, it can take full advantage of anticipation and appetite, making it the ‘luckiest dish’ on the menu. The sea (oyster) meets the earth (chives); sea salt and sweet grass flavours intermingle, harmonious yet contrasting. A little pork, pheasant breast, and scallop, the hint of chives and two